Roasted eggplant pickle (vankaya bajji)

Ingredients

• 1 big, plump Eggplant, washed well
• 4 or 5 dry Red Chilies or Green Chilies
• 1 Tomato, chopped
• Handful of Cilantro Leaves, chopped
• Some Curry Leaves
• ½ tsp Mustard Seeds
• ¼ teaspoons Cumin Seeds
• ½ teaspoons Bengal Gram (Pachi Senagapappu, Chana Dal)
• ½ teaspoons Black Gram (Minappappu, Urad Dal)
• ¼ teaspoons Asafetida (Inguva, Hing)
• A pinch of Turmeric Powder
• 1 teaspoons Tamarind Pulp
• 2 teaspoons Oil
• Salt to taste

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Preparation

• Place the eggplant on top of a stove with medium flame and roast till the skin becomes soft and mushy.
• Turn the eggplant to all sides to roast it equally on all sides.
• Pierce the eggplant with a fork or knife at different places, as it helps the air from the eggplant to escape without exploding in the MW.
• Then place it on a MW-safe plate and microwave for 4 minutes on high and then flip it over and run the MW for another 2 minutes or until the eggplant feels soft and mushy when squeezed gently.
  
• Place the eggplant (again after piercing it with a fork or knife) on a baking sheet and bake at 350F for 15 minutes or until eggplant appears to be soft and mushy.